• 2 cups orange juice
  
• 1 cup water
  
• 2 tablespoons unsalted butter, divided
  
• 3/4 cup Arborio rice
  
• 3/4 cup dry white wine
  
• 5 fresh sage leaves, julienned
  
• Salt and pepper, to taste
  

INSTRUCTIONS

1. In a medium saucepan, bring orange juice and water to a boil. Reduce the heat and keep the liquid at a low simmer.
   
   
2. In a small Dutch oven, melt 1 tablespoon of butter. Add the Arborio rice and stir to coat with the butter. Continue toasting the rice, stirring constantly, until it is golden brown in color, about 3 minutes.
   
   
3. Add the white wine and simmer until the wine has almost evaporated.
   
   
4. Add 1/2 cup of the simmering juice and stir until almost completely absorbed by the rice. Continue cooking the rice, adding the juice 1/2 cup at a time, stirring constantly and allowing each addition of juice to absorb before adding the next. Continue doing this until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
   
   
5. Remove from the heat. Gently stir in the sage leaves, salt, and pepper.
   
   
6. Finish with the remaining tablespoon of butter and serve immediately.